Ingredients

• 8 clementines
• 175g/6oz butter
• softened
• plus extra for greasing
• 175g/6oz golden caster sugar
• 3 medium free-range eggs
• 125g/4½oz self-raising flour
• 50g/1¾oz cocoa powder
• 1 tsp baking powder
• pinch salt
• 75g/2¾oz caster sugar
• ½ vanilla pod
• split in half lengthways and seeds scraped out
• 50ml/2fl oz orange liqueur
• 100ml/3½fl oz orange juice
• 1 clementine
• juice only
• 40g/1½oz butter
• 200g/7oz crème fraîche

Directions

• For the sponge
• butter a 1.2 litre/2 pint heatproof bowl.
• Carefully cut the skin off the clementines and cut the flesh into thick slices.
• Lay the clementine slices in the buttered bowl – with one in the centre then five around it
• repeating all the way up the side of the bowl.
• Place the butter
• sugar
• eggs
• flour
• cocoa
• baking powder and pinch of salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl.
• Lay a sheet of greaseproof paper onto a sheet of foil
• then fold a pleat down the middle. Place on top of the pudding bowl and secure with string. Take a long piece of foil and fold to make a long strip which will form a handle. Place the foil strip under the bowl and wrap over the top.
• Place an upside down saucer or small plate on a cloth into the bottom of a large saucepan and fill half way up with water.
• Place the foil-covered bowl into the saucepan. Cover with a lid and bring to a boil
• then reduce the heat and simmer for 1½-2 hours.
• For the sauce
• heat a sauté pan or large frying pan until hot. Add the caster sugar and vanilla seeds and heat until the sugar has melted and formed a light golden-brown caramel.
• Add the orange liqueur and flambé by carefully tipping the pan towards the flame or lighting with cooks’ matches. Add the orange juice and clementine juice and cook for 2-3 minutes
• or until it all comes together into a thin sauce.
• Add the butter and swirl to combine and thicken.
• To serve
• lift the pudding from the saucepan using the foil strip to help you. Discard the foil and baking parchment.
• Place a plate on top and turn over
• tipping the pudding onto the plate.
• Pour the sauce over the top
• spoon some crème fraîche over and then dig in!